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Pure, fresh, and simple ingredients lead to the very best ice cream! Your friends won't believe you made it, and you won't want to return to your store's freezer section.
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2 cups 15% cream
1 cup 32% cream
1 2/3 cups milk
1 cup sugar
4 1/2 tsp of your favorite Bakto Flavors Natural Extract (Almond, Anise, Coffee, Mango, Orange, Passion Fruit, Rose, and Rum)
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Mix cream, milk, sugar, and Natural Extract in ice cream maker.
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Follow instructions for your ice cream maker.
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Add optional mix-in(s) just before removing from ice cream maker.
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Optional variations:
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For a creamier taste, add 1 tsp Bakto Flavors Pure Vanilla Extract to milk mixture above.
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Add mix-in(s) of your choice: chocolate chips, cookie crumbs, nuts, pieces of fresh fruit...
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2 cups white unbleached flour
½ tsp. baking soda
1 tsp. ground coriander
3/8 cup canola or safflower oil
(or 2/3 cup salted butter, softened)
3/4 cup white sugar
2 eggs
1 ½ tsp. Bakto Flavors Natural Orange Extract
¾ cup chocolate chips
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Preheat oven to 300° F.
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Combine flour, baking soda, and coriander in a medium-sized bowl and mix evenly.
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In a separate bowl, mix oil and sugar to form a grainy paste. (If substituting butter, mix butter and sugar with an electric mixer at medium speed to form grainy paste.) Add eggs and Natural Orange Extract, and mix well.
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Add the flour mixture and chocolate chips, and blend until just combined. Do not over mix.
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Place teaspoonfuls of dough onto ungreased baking sheets, 1½ inches apart. Bake for 15 minutes on center oven rack. Do not brown. Transfer immediately to a cool surface.
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Optional variations:
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For a creamier taste, add 1 tsp Bakto Flavors Pure Vanilla Extract to milk mixture above.
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Add mix-in(s) of your choice: chocolate chips, cookie crumbs, nuts, pieces of fresh fruit...
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Courtesy of Daphna
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Serves 12-15
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This is an excellent and tasty recipe that makes use of dried out vanilla beans, particularly those stored in the refrigerator or freezer. As Bakto Flavors vanilla beans are kosher for Passover, this is also a favorite Passover recipe.
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250 gm prunes (about 9 ounces)
100 gm raisins (about 3.5 ounces)
250 gm apricots (about 9 ounces)
2 medium Granny Smith apples, peeled and thinly sliced
100 gm blanched almonds (about 3.5 ounces)
1 cup brown sugar
4 whole cloves
1 cinnamon stick
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1 whole Bakto Flavors Vanilla Bean
3-4 liters water (3-4 quarts) (It may be necessary to add water while cooking as water boils off.)
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Add 1 liter (quart) water and brown sugar to a large pot. Slowly heat and stir until sugar dissolves.
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Add remaining ingredients, except apple, cover all with water, and bring to boil.
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Reduce to low heat and cook for approximately ½ hour, until all fruit is soft.
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Add the apple slices and cook until soft, about 10 minutes.
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Chill, and serve cold.
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Courtesy of Pastry Chef Ilan Niv
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Serves 8-10
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"Crème Brùlèe is the test of any restaurant," she said. "It comes down to the quality of the vanilla." Judy Heylmun of Sensory Spectrum, New Jersey, as quoted in Blink, by M. Gladwell, Little Brown & Co., 2005, p.178
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1 vanilla bean or 1 tsp pure vanilla powder
3 cups heavy cream
(750 ml)
1 cup milk
10 egg yolks
1 cup granulated sugar
2 Tbsp pure vanilla sugar
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Pour the cream and milk into a saucepan.
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Using a knife, split the vanilla bean lengthwise and scrape the inside of the bean into the saucepan. Add the remainder of the bean. Alternatively, substitute pure vanilla powder for the bean.
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Bring to a boil and simmer over a low flame for 10 minutes.
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Whisk the egg yolks with the granulated sugar and pure vanilla sugar. Add this mixture to the heated liquid while stirring continuously with a whisk.
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Divide the mixture into individual baking dishes (ramekins). Arrange the dishes or ramekins in a large baking pan, and fill the baking pan with water up to 1/3 the height of the ramekins. Bake at 250°F (120°C) for 30-40 minutes.
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Refrigerate until cold and firm. Before serving, sprinkle with pure vanilla sugar and melt sugar with a chef's burner or under the broiler until the sugar turns to caramel. Serve immediately.
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Courtesy of Pastry Chef Ilan Niv
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Serves 8
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4 eggs
1/2 cup granulated sugar
1/4 cup 'Bakto Flavors' Golden Vanilla Cane Sugar
1 cup heavy cream (250 ml)
1 cup sour cream
1 vanilla bean or 2 tsp 'Bakto Flavors' Pure Vanilla Extract
4 Tbsp flour
4 ripe pears, peeled and quartered
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Preheat oven to 160°C (325°F).
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Whisk eggs with granulated sugar and Golden Vanilla Cane Sugar for 10 minutes at high speed.
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Reduce speed of mixer and add cream and sour cream.
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Using a knife, split the vanilla bean lengthwise and scrape the inside of the bean into the mixture. (Alternatively, substitute pure vanilla extract for the vanilla bean.)
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Add flour and mix until smooth.
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Butter a Pyrex dish and line with pears
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Pour the mixture over the pears. Bake at 160°C (325°F) for 40 minutes.
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Feel free to substitute other fruit for pears, e.g. blueberries, strawberries, bananas, peaches, apples, etc.
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Makes 30 sufganiyot (50g/each)
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1 kg (7 cups) white unbleached flour
400 g (1 ¾ cup) white sugar
50 g (2 oz.) butter, melted
2 eggs
450 ml (2 cups) milk or water
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30g dry yeast, one envelope, or 50g wet yeast
2 tsp. Bakto Flavors Pure Vanilla Extract
1 tsp. grated lemon peel
1 Tbs. Bakto Flavors Liqueur de Vanilla or brandy
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Decoration and filling
Jelly or jam
Powdered sugar
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Other Materials
Corn or vegetable oil for deep frying (do not use olive oil)
Deep frying pan with cover
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Dissolve yeast in ½ cup of warm milk or water with ¼ cup flour and a tablespoon of sugar. Mix well and leave to double in size (10-15 minutes)
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Mix in the rest of the ingredients. Using a dough hook on an electrical mixer, work the dough for 10 minutes until it is smooth and absorbs all the liquid. Do not overwork the dough. If working by hand, first mix all the ingredients in a bowl, then place the dough on a floured board and work the dough until a finger goes through the dough and comes out clean.
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Place the dough in a greased bowl. Cover with plastic wrap and a towel.
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Place the bowl in a warm place, not in direct heat!
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After about 1½ - 2 hours, when the dough doubles in size, transfer the dough to a board dusted with flour.
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With a rolling pin, roll out the dough to a thickness of 1/3 inch (1 cm)
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Cut out a circle with a glass or 3 inch cookie cutter.
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Place a small amount of jelly or jam in the center of the circle.
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Moisten the edge of the circle and place another circle on top.
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Pat each edge with your fingers to seal in the jelly and, using a smaller glass, press down the 2 sides together to be sure no jelly can escape.
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Remove the sufganiyot to a floured tray, cover with a towel and put in a warm place for 15 min. Do not to let them rise too long or they will fall.
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Heat deep frying oil to 375 F (90 C), until a small bit of dough sizzles in it.
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Be sure the oil is not too hot. Test with one sufganiya first.
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Place 4 sufganiyot at a time in the hot oil and cover.
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Turn when brown and fry 2nd side, uncovered.
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Remove from oil and place on a paper towel to absorb excess oil.
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Sprinkle with powdered sugar.
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